Welcomed a new baby today! No name yet.
Analyst for US Navy, aspiring butcher, avid home brewer and wine maker. Developer of six-point peace plan to stop the epic battles between garden gnomes and small furry creatures.
Jonathon I like it a lot. Does a pretty decent job of staying within a few degrees on temp and humidity levels. Downside, not NSF certified so if you want to through it in a “shop” you could have issues. I am more than glad to offer up any answers or info you all need. Always room to improve upon what others have done.
Thanks for the welcome and love what you guys are doing!
Making ~6lbs today. I kind of made this up, here is what I have:
2,500g boneless, skinless chicken thighs
390g back fat
290g sun dried tomatoes
6g white pepper
3 cloves of garlic
145 g SPC for binding (I don’t have carrot fiber on hand)
Feta cheese broken into crumbles
~ 250 - 300ml cold water
Will mix all but cheese water and run through 3/8 plate, then mix with water until nice and tacky. Add cheese to blend and stuff in 32-36mm hog casings.